How to Pronounce Escarole (and My Grandma’s “Shkadol”)

Living in a bustling Italian household meant that some words were spoken constantly but rarely seen written down. Escarole was certainly one of them. For years, I knew the taste and texture of this leafy green vegetable, a staple in many traditional Italian dishes, but had no idea how it was actually spelled or correctly pronounced. It wasn’t until I went to graduate school and started calling my grandma more frequently for cooking advice that I truly encountered this linguistic puzzle.

My culinary education with my grandmother involved a lot of verbal recipes, whether it was for this comforting escarole and beans soup, her savory sautéed rapini with garlic, her festive Italian Stuffed Artichokes, or her perfectly crispy Italian chicken cutlets. She had an internal cookbook, passed down through generations, living vibrantly in her memory rather than on paper.

One particular day, when I asked her how to prepare her famous escarole and bean soup, she rattled off the ingredients: cannellini beans, chicken broth, garlic, and the elusive “shkadol.” Armed with this phonetic guidance, I ventured to the supermarket, searching every aisle for this mysterious ingredient. After a fruitless hunt, I finally approached a friendly face in the produce section and hesitantly inquired, “Excuse me, where do you keep the ‘shkadole‘?” The worker’s confused expression was priceless. I repeated myself twice more, each time with growing uncertainty, until a lightbulb finally went off for him: “Oh, you mean escarole!” And so, I learned the correct pronunciation: eh-ska-role. Who knew such a simple vegetable could hold such a humorous lesson?

Escarole (Cichorium endivia ‘latifolium’) is a member of the chicory family, known for its broad, slightly curly, pale green leaves. Its flavor profile is wonderfully complex – a pleasant bitterness that mellows beautifully when cooked, providing a refreshing counterpoint to richer ingredients. It’s often mistaken for curly endive, another member of the chicory family, but escarole’s broader, less frilly leaves distinguish it and make it ideal for heartier soups and stews.

Ingredient Notes and Substitutions for Escarole and Bean Soup

The beauty of Grandma’s Escarole and Bean Soup lies in its minimal yet impactful ingredients. Each component plays a crucial role in building the soup’s comforting flavor profile. Here’s a closer look at what you’ll need and some helpful tips:

• Escarole: As discussed, you’ll want a head of broad-leafed escarole, not the more delicate, curly endive. Escarole has a slightly bitter, robust flavor that stands up well to cooking and mellows delightfully during simmering, adding both texture and a refreshing counterpoint to the beans. Be sure to clean it thoroughly, as leafy greens often harbor a bit of grit from the garden.
• Cannellini Beans: These creamy white beans are the heart of the soup, providing a wonderful texture and substance. Their slightly nutty flavor and tender consistency make them perfect for this dish. While they hold their shape exceptionally well during simmering, you can substitute with other white beans like great northern beans if cannellini aren’t available. However, cannellini beans are truly superior for their creaminess and ability to maintain their form without becoming mushy. Remember to rinse canned beans thoroughly to remove excess sodium and improve their flavor.
• Garlic: Fresh garlic is essential here. Slicing it thinly rather than mincing allows it to infuse the olive oil with a gentle, fragrant aroma without burning too quickly. It’s the foundational aromatic that truly sets the stage for the soup’s flavor.
• Chicken Broth or Vegetable Stock: This forms the savory base of your soup. A good quality broth makes a significant difference. If you’re looking to make this soup vegetarian or vegan, simply opt for a good vegetable stock. Homemade broth always yields the best flavor, but a good store-bought brand will work wonderfully.
• Parmesan Rind: Although not strictly a necessity for the soup’s structure, a Parmesan rind is a secret weapon for adding an incredible depth of umami, saltiness, and a complex nutty flavor to almost any soup or stew. I frequently incorporate it into many of my Italian soups, such as my Rustic Italian Tortellini Soup with Sausage and Italian Wedding Soup. Just drop it in while the soup simmers and remove it before serving. It’s a wonderful way to use up a leftover rind and elevate your soup’s taste.
• Olive Oil: A good quality extra virgin olive oil is key for sautéing the garlic and escarole, providing a rich, smooth base for the soup’s flavors.
• Salt: Essential for seasoning. Always taste and adjust as you go, keeping in mind the saltiness of your broth and parmesan rind.
• Lemon Zest (Optional, but recommended): A tiny hint of fresh lemon zest added at the end brightens the entire soup, cutting through the richness and adding a delightful, fresh aroma. It’s a simple garnish that makes a big impact.

*Please refer to the detailed recipe card below for precise measurements and instructions on these ingredients.

How to Make Grandma’s Escarole and Bean Soup

The beautiful thing about my grandma’s cooking was its intuitive nature. She didn’t rely on a meticulously organized recipe book; her culinary wisdom was all in her head, honed over decades of feeding a hungry Italian family. This meant that if you called her for a recipe on a Wednesday, it might sound a little different than if you called on a Friday. But regardless of the minor variations, the essence, the heart, and the incredible flavor were always consistent. I’ve done my best to capture the “gist” of her method here, ensuring that you can recreate that authentic, soul-warming experience in your own kitchen.

Step 1: Prepare Your Ingredients. Begin by thinly slicing your garlic cloves. This ensures they cook evenly and release their aromatic oils without burning. Next, thoroughly wash your head of escarole, separating the leaves to remove any dirt or debris. Roughly chop the cleaned escarole into 1-2 inch pieces. Having all your ingredients prepped before you start cooking makes the entire process smooth and enjoyable.

Step 2: Sauté the Aromatics. In a heavy-bottom pot (like a Dutch oven, which provides even heat distribution), add a generous amount of olive oil and bring it to medium heat. You’ll know the oil is ready when it starts to shimmer gently. Add your sliced garlic and stir continuously for 1-2 minutes. Watch carefully for the edges of the garlic to just begin browning; this indicates that its sweet, pungent flavors are properly infusing the oil without becoming burnt or bitter.

Step 3: Wilt the Escarole. Once the garlic is fragrant and lightly golden, add all the chopped escarole to the pot. It might seem like a lot, but it will cook down significantly. Stir well to coat the escarole in the garlic-infused olive oil. Then, cover the pot tightly for 4-5 minutes. This steaming action will help the escarole wilt down slightly, making it more tender and less bitter, and allowing it to fit more comfortably in the pot.

Step 4: Simmer and Build Flavor. After the escarole has wilted, add salt to taste, stirring it in evenly. Now, pour in the chicken broth or vegetable stock, along with the parmesan rind. Stir everything together gently. Bring the broth to a gentle simmer, then add the rinsed cannellini beans. Reduce the heat and allow the soup to simmer for at least 30 minutes. This simmering time is crucial; it allows the flavors to meld beautifully, the escarole to become even more tender, and the parmesan rind to impart its rich, savory notes into the broth.

Step 5: Serve and Enjoy. Once the soup has simmered and the flavors have fully developed, remove it from the heat. Carefully retrieve and discard the parmesan rind. Ladle the hot escarole and bean soup into bowls. Serve it immediately with plenty of crusty Italian bread for dipping and a generous sprinkle of freshly grated Parmesan cheese. For an extra bright finish, a tiny bit of fresh lemon zest can be a wonderful addition. If you’re looking to make it a more substantial meal, consider pairing it with a classic Eggplant Parm Sandwich for a truly satisfying Italian feast.

Pro-Tips for Perfect Escarole and Bean Soup

Achieving grandma-level flavor and consistency often comes down to a few key techniques. Here are some pro-tips to ensure your Escarole and Bean Soup turns out perfectly every time:

1. Understand the Consistency: This is a Soup, Not a Sauté. It’s important to remember that this recipe is for a flavorful, brothy soup. If your intention is to make traditional sautéed escarole and beans – a drier side dish where the greens and beans are just lightly cooked – you would significantly reduce the amount of broth, typically down to about ½ a cup. For this soup, the generous liquid component is what makes it so comforting and allows the flavors to meld beautifully.
2. Clean Your Escarole Meticulously. Escarole, like many leafy greens, grows directly from the dirt and can often have hidden grit within its layers. Before chopping, make sure to rinse escarole well under cold running water, separating the leaves to ensure all debris is removed. A salad spinner can be helpful, or simply pat the leaves dry with a clean kitchen towel before adding them to the pot. This step is crucial for an enjoyable eating experience.
3. Garlic: Thin and Even Slices are Key. For optimal flavor and texture, slice the garlic thinly and evenly. This allows all the garlic pieces to cook at roughly the same rate, preventing some from burning while others remain raw. Evenly cooked garlic will infuse your olive oil with a balanced, sweet aroma, avoiding any harsh or bitter notes that can come from unevenly cooked or burnt pieces.
4. Don’t Rush the Simmer. The 30-minute simmer time isn’t just for heating; it’s vital for flavor development. During this period, the escarole softens, the beans absorb the broth’s flavors, and the parmesan rind imparts its umami goodness. Rushing this step will result in a less flavorful and cohesive soup.
5. Taste and Adjust Seasoning. Always taste your soup before serving and adjust the salt as needed. The saltiness can vary depending on your broth and the Parmesan rind. A pinch of black pepper can also enhance the flavors.
6. Consider a Touch of Acidity. While optional, a small squeeze of fresh lemon juice or a sprinkle of lemon zest right before serving can brighten the entire dish, providing a lovely contrast to the savory flavors of the beans and broth.

Escarole and Bean Soup Recipe FAQs

More Heartwarming Soups for the Cold Weather

When the temperatures drop, there’s nothing quite like a steaming bowl of homemade soup to bring warmth and comfort to your soul. If you loved Grandma’s Escarole and Bean Soup, here are some other incredible soup recipes perfect for cozying up on a cold day:

We hope you enjoy this cherished family recipe as much as we do. It’s a simple dish that brings immense comfort and flavor to any table.

Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes and how they bring warmth to your home. Feel free to tag us on Instagram @vindelgiudice when you make this delightful Escarole and Bean Soup.

Escarole and Bean Soup

Vincent DelGiudice